Cherry Almond Biscotti Recipes

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DRIED CHERRY AND ALMOND BISCOTTI



Dried Cherry and Almond Biscotti image

Provided by Anne Burrell

Categories     dessert

Time 1h35m

Yield 44 biscotti

Number Of Ingredients 15

1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
Pinch salt
1 lemon, zested
1/2 cup whole blanched almonds, toasted
3/4 cup dried cherries
2 tablespoons turbinado sugar
Chocolate Ganache, optional, recipe follows
4 dozen mini pretzels, optional
Red and green sprinkles or smashed candy cane pieces, optional
2 cups semi-sweet or dark chocolate chips or chopped block chocolate

Steps:

  • Preheat the oven to 300 degrees F.
  • In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
  • Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
  • Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
  • Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
  • Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
  • Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.

ALMOND CHERRY BISCOTTI



Almond Cherry Biscotti image

I love baking all kinds of cookies, but since I'm Italian, biscotti is my all-time favorite. I remember nibbling on these as a child each Christmas.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup cold butter, cubed
2 large eggs, room temperature
1 tablespoon whole milk
1/2 teaspoon vanilla extract
1 cup chopped almonds
1 cup halved candied cherries

Steps:

  • In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. , In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended. Stir in almonds and cherries (dough will be crumbly)., Divide dough in half; shape into two balls. On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle. , Bake at 350° for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 176mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

CHERRY ALMOND BISCOTTI



Cherry Almond Biscotti image

Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.

Provided by PJ's kitchen

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 32

Number Of Ingredients 12

1 ¾ cups dried cherries
½ cup amaretto liqueur
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, softened
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
¾ cup chopped blanched almonds
1 egg, beaten
3 tablespoons white sugar, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  • Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  • Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  • Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 24.3 g, Cholesterol 27.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 87.9 mg, Sugar 13.4 g

BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS



Biscotti with Dried Cherries, Chocolate and Almonds image

Provided by Ellie Krieger

Categories     dessert

Time 1h5m

Yield 12 biscotti

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients until the mixture forms a dough. Stir in the cherries, almonds and chocolate.
  • Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 230, Fat 10 grams, SaturatedFat 1.8 grams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams

CHERRY COMPOTE WITH ALMONDS



Cherry Compote With Almonds image

Gorgeous, shiny cherries straight from the market are the ideal finish to a meal - just put them in a big bowl and take them to the table. If, however, you feel a need to serve a "real" dessert, try these easy, slightly gussied-up cherries, which are really a kind of simplified version of brandied cherries. Fresh cherries are ideal, but frozen cherries will do in a pinch.

Provided by David Tanis

Categories     jams, jellies and preserves, dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound/454 grams pitted fresh cherries
1/4 cup/50 grams granulated sugar
2 tablespoons orange or almond liqueur, such as Cointreau
A few drops of almond extract
1 cup/142 grams whole blanched almonds (see Tip)

Steps:

  • Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.
  • Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.
  • Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.

CHERRY-ALMOND BISCOTTI



Cherry-Almond Biscotti image

Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 3/4 cups dried cherries
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
4 large eggs (3 whole, 1 lightly beaten)
2 teaspoons pure vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar

Steps:

  • Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
  • Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
  • On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
  • Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
  • Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.

CHEF ANNE'S DRIED CHERRY & ALMOND BISCOTTI



Chef Anne's Dried Cherry & Almond Biscotti image

Categories     Cookies     Side     Bake     Cherry     Almond

Yield makes: 35 to 50

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, plus 1 white
1 teaspoon vanilla extract
2 cups all-purpose flour, plus more as needed
1 teaspoon baking powder
Pinch of kosher salt
Grated zest of 1 lemon
1/2 cup whole blanched almonds, toasted (see page 17)
3/4 cup dried cherries
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 300°F.
  • In a large mixing bowl, combine the butter and granulated sugar and mix, scraping down the sides as needed, until light and fluffy. Beat in the 2 whole eggs one at a time, stirring to combine thoroughly after each addition. Add the vanilla.
  • Gently mix in the flour, baking powder, salt, and lemon zest. Stir until all the dry ingredients are fully incorporated. Fold in the almonds and cherries.
  • Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs, about the length of the baking sheet, and place them on the prepared baking sheet.
  • Beat the egg white with 1 tablespoon water. Brush the logs with the egg wash, sprinkle them with the turbinado sugar, and bake for 30 minutes.
  • Remove the logs from the oven, transfer to a cutting board, and use a serrated knife to cut them into 1/2-inch slices-on the bias-while they are still warm (slicing them while warm will prevent crumbling). Keep the ends to nibble on while the other biscotti are baking.
  • Lay the biscotti back on the baking sheet and bake for another 10 minutes to toast and harden.
  • Let the biscotti cool and store in an airtight container.

DRIED CHERRY BISCOTTI



Dried Cherry Biscotti image

Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 10

2 tablespoons butter, softened
1/2 cup sugar
4 large egg whites
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dried cherries
1/4 cup chopped almonds, toasted
2 teaspoons confectioners' sugar

Steps:

  • In a small bowl, beat butter and sugar until crumbly. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to sugar mixture. Stir in cherries and almonds (dough will be stiff). , Press into an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Remove from pan to a cutting board; cut biscotti in half with a serrated knife. Cut each half into 1/2-in. slices. , Place slices cut side down on baking sheets coated with cooking spray. Bake for 8-10 minutes or until light golden brown, turning once. Remove to wire racks to cool. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 123mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

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2009-11-25 In microwaveable bowl, microwave cherries, kirsch and 2 tbsp (25 mL) water on high for 45 seconds. Stir; let stand until most of the liquid is absorbed, about 20 minutes. Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in almond extract. In separate bowl, whisk together flour, baking powder and salt ...
From canadianliving.com


CHERRY ALMOND BISCOTTI - BAKED BY AN INTROVERT
2020-07-19 Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside. In a medium bowl, cream together the oil, butter, and sugar. Beat in the almond and vanilla extracts, followed by the eggs. In a separate bowl, combine the …
From bakedbyanintrovert.com


CHERRY ALMOND BISCOTTI RECIPE - YOGITRITION
Add in the flour, salt, and baking powder in a separate bowl while the butter and sugar need to be mixed with a beater until it is fluffy. In the same mixer, add in the eggs, the cherry liquid you prepared, and the vanilla essence. After stirring it slightly, add in the flour mixture and the rest of the cherries and almonds.
From yogitrition.com


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Top Asked Questions

What is cherry almond biscotti?
This recipe for Cherry Almond biscotti is just the opposite of that! Classic biscotti is a well-known coffee house cookie. Their crunchy texture makes them perfect for dipping. They are sweetly flavored and often times speckled with nuts or dried fruit. The variations between recipes produce different levels of sweetness and crunch.
How to bake almonds and cherries?
Preheat oven to 350 degrees. In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined. A flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface.
What is the best way to cook Almond biscotti?
Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
What can I substitute for cherries in biscotti?
Hazelnut biscotti: Omit the cherries and substitute 1 cup coarsely chopped, toasted hazelnuts for the almonds. Anise biscotti: Omit the almonds, almond extract, vanilla extract, and cherries.

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